The Ultimate Mediterranean Diet Cookbook by Amy Riolo

Author:Amy Riolo
Language: eng
Format: epub, pdf
Publisher: Rockport Publishers
Published: 2015-03-15T16:00:00+00:00

Provencal Herb Tapenade/Tapena/Pâté des olives

The Romans named Provence Provincia Romana, or The Roman Province, in Latin when Nice was their capital in the first century CE. The Romans left both vineyards and olive groves as well as the Latin language during their time there. As a result, Provencal cuisine developed strong Italian undertones, as this recipe demonstrates. The word tapenade comes from the ancient Provencal word tapena which means “to cover.” This citrusy olive paste makes the perfect topping for bread, crudités, vegetables, pasta, fish, and chicken.

3/4 cup (96 g) pitted black olives (picholine or kalamata work well)

3 teaspoons (26 g) capers, rinsed and drained well

3 cloves garlic, chopped

1/3 cup (80 ml) extra-virgin olive oil, or to taste

1 teaspoon lemon zest

Freshly ground black pepper

Yield: About 1 cup (250 g)

Combine the olives, capers, and garlic in the food processor. Remove the lid of the spout and slowly pour in the olive oil, a little at a time, while pulsing the food processor on and off. The tapenade should have a paste-like consistency, but should not be completely smooth. Stir in the lemon zest and season with freshly ground pepper to taste.

Mediterranean Tradition

Reinventing leftovers into culinary creations is an art form so integral to the region, that it is taken for granted. Leftover roasted chicken or fish and raw vegetables taste great dipped into tapenade. I also like to stir it into blanched green beans that I toss with cucumbers, chickpeas, and cherry tomatoes for a fun and flavorful salad.

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